Not only is this casserole tasty, it’s also easy, and cheap to make. Now I know why my Grandma would make this for us all the time. They didn’t exactly have a lot of money, so when round steaks went on sale, she jumped at the opportunity to make this. It was a huge pot full and we could never eat it all. She would freeze whatever we didn’t eat or save it for leftovers the next day. It always tasted just as good as when it came fresh out of the pot. Check out what they are saying about this recipe over at Group Recipes:
“This is a easy recipe to use when you’re gone all day and want a nice comfort meal.”
Those days that you are going to be out working, shopping, or just having fun, toss this together before you leave. You won’t be disappointed!
Ingredients
1 cup uncooked Uncle Ben’s wild rice, rinsed and drained
1 cup chopped celery
1 cup chopped carrots
2 cans (4 oz each) mushroom stems and pieces, drained
1 large onion, chopped
1 garlic clove, minced
1/2 cup slivered almonds
3 beef bouillon cubes
2-1/2 teaspoons Lawry’s seasoned salt
2 pounds boneless round steak, cut into 1-inch cubes
3 cups water
Instructions
Place ingredients in a crock pot in the order listed (do not stir).
Cover and cook on low for 6-8 hours or until rice is tender.
Stir before serving.
Makes 12 servings
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Quick Tip: Try it with whatever vegetables you have at home.
Thanks again to Group Recipes for this hearty comfort recipe.